text:
It's the kind of jump-the-gun October ad that brings the same excuse, year after year: "This may SEEM a little premature to you—but it really is NOT … " Ah, yes: It's once again the time of year when retail giants begin their insistent reminders that there are "not many days left in which to do your Christmas buying."
But here's the catch: This ad ran in 1912.
The gripe about Christmas coming "earlier every year" is a hardy media perennial across decades and borders, as British complaints in 1954 and American ones in 1968 about September Santas attest. But the practice of pushing early shopping is much older—older, even, than that 1912 ad—and the blame goes to everyone from retailers to rabble-rousers to the U.S. government.
Like so many of our retailing habits, early shopping dates back to the late Victorians. Along with inventing cash registers, mail-order catalogues, and escalator-filled flagship stores, the Victorians also discovered the value of starting the Yuletide shopping season before Thanksgiving. A Nov. 19, 1885, ad by South Carolina retailer Wilhite & Wilhite already shows the familiar combination of apology and all-caps hucksterism: "KEEP IT IN MIND! It is needless to remind you that CHRISTMAS IS COMING, But we want everybody who intends purchasing CHRISTMAS PRESENTS to comprehend that we are now all ready … "
It was only a short leap from ad copy to in-store blowouts. A Nov. 16, 1888, event by the Kansas City, Mo., emporium Bullene, Moore, Emery & Company saw a preholiday rush that "packed every square foot of the store," while promotions for an 1893 "Early Christmas Event" by one Salt Lake City retailer almost reads like a ransom note: "This is no joke. We mean it. We will do it … MONDAY, MONDAY, MONDAY."
Inevitably, complaints followed. The problem, then as now, was not the idea of shopping before Thanksgiving—that barrier had already toppled—but the more heated question of pushing past another holiday and into the precincts of Halloween. Sioux City, Iowa, merchants were berated in 1901 for revving up Christmas sales in mid-October, and that same season saw the Philadelphia Inquirer sighing the annual complaint that "Gift buying has begun in earnest—seems to get earlier every year."
Early shopping might have faded into history like other Gilded Age excesses were it not for the arrival of an utterly counterintuitive player into our story: progressive titan Florence Kelley. Better known today as a co-founder of the NAACP—and for teaming up with Upton Sinclair and Jack London to start the Intercollegiate Socialist Society—Kelley also has a special place under the historian's Christmas tree. Her widely distributed 1903 essay, "The Travesty of Christmas," was not, as you might expect from a socialist suffragette, an attack on early shopping—it was in support of it.
The December rush on stores, Kelley explained, brought "a bitter inversion of the order of holiday cheer" for overwhelmed clerks and delivery boys. Early shopping was part of Kelley's crusades for child labor laws and an eight-hour workday, because the last few weeks before Christmas were exactly when overtime and seasonal child labor were most abused. The employment of messenger and delivery boys especially appalled her, as these were the "many children for whom the cruel exposure attending their holiday work is followed by nervous prostration, or pneumonia, too often ending in tuberculosis."
Kelley's mass movement, the National Consumers League, turned their "Shop Early Campaign" into a progressive juggernaut over the next decade: Tens of thousands of posters were distributed in cities each year to halt "the inhuman nature of the eleventh-hour rush" on sales clerks. Cities were annually plastered with "Do Your Christmas Shopping Early" signs—"they are everywhere," a wire service reported from New York City in 1913.
Savvy merchants were quick to adopt the Shop Early Campaign, which made for strange bedfellows: Shop Early was promoted by retail clerk unions and the U.S. Chamber of Commerce alike. And as ever, a few retailers were ready to push beyond even these new boundaries of good taste. One 1914 Hoosier Cabinet ad coyly appealed to American wives: "Just Wink your Christmas eye at Mr. Husband and say 'Hoosier.' " The ad ran in August.
The transformation of the early shopping movement was complete by 1918, when the Council of National Defense backed early buying to ease transport and labor shortages—and ran jaw-dropping ads of Santa Claus in a doughboy uniform, urging Americans to "Take the Crush out of Your Christmas Shopping and Put It Into Winning the War."
Retailers' fondness for early shopping meant that these efforts were kept up after the war, too. One Albuquerque, N.M., retailer in 1920 demanded, with unanswerable logic, "If Christmas Came Tomorrow, Would You Be Ready?" Americans were: Shop Early drives roared through the 1920s and 1930s, and the Washington Times even held prize contests for schoolchildren to write 100-word essays on "Why Everybody Should Do Their Christmas Shopping Early." The notion continued making wartime surges, with the postmaster general urging Americans in August 1943 to shop "really early, indeed right now"—a situation revisited in the Vietnam War.
By then, early Christmas shopping had fermented into the potent historical brew of idealism, patriotism, and sheer retail gluttony that we know today. Uneasiness over November shopping and outright ire over September and October sales are now some of America's oldest Yuletide traditions. Like the annual unwrapping of a fruitcake or an ugly sweater, the idea that Christmas "comes earlier every year" is entirely predictable, bound by tradition—and yet somehow always surprising to us.


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Can You Use Elementor Page Builder
Elementor is the right tool to create stunning websites. This powerful platform allows you to manage every aspect of your website without the need for custom programming. Agency and freelancers can also use it to create unique websites. Elementor allows you to save time and hassle by doing the work yourself. These are the key features of Elementor. Continue reading to learn more about this powerful program.
Drag and drop widgets from the sidebar and drop them into the content area of your website. This allows you edit text in visual preview, and to place them within different sections or columns. Elementor has a role manager function that allows you to manage different user roles. You can also create multiple user accounts and customize their settings according to the needs of different users. Elementor's main interface is based on drag and drop editing. Widgets are available for use in any page.
Elementor makes it easy to create websites that work without any programming knowledge. Using Elementor's drag-and-drop editor, you can tweak every element of your website to your preference. Templates provided by Astra Theme are available. If you're having trouble getting started, you can choose to use a free version of the plugin and then upgrade later. You'll be glad you did. The Elementor template has tons of customizable elements.
You can build unlimited pages and websites using Elementor. No coding knowledge is needed for this. Elementor allows you to create ecommerce websites and landing pages as well as sales pages and custom forms. There are more than 40 widgets and features included in Elementor, including Background Overlays, Gradient Backgrounds and Shape Dividers. Elementor has many benefits, but it is well worth the investment to get it.
It is compatible with translation plugins and supports right-to-left language display. If you need to create a page in Arabic, Elementor supports right-to-left languages. Elementor makes it easy to translate and localize your website. By upgrading to Elementor Pro, you can access premium widgets and other features. A free version of Elementor has nearly 30 core elements and can be customized, but the paid version has additional features.
The Elementor editor includes a large collection of pre-made headers, section templates, and other elements. These are located within the editor. You can choose whether to enable or disable a default color or font. Checking a box will enable the image Lightbox. Moreover, you can use a different CSS print method for your website if the server doesn't support SVG. You can also define different access levels for different types of users.
The easiest way to install Elementor is to use the dashboard of your WordPress site. Navigate to the Plugins menu and click the Add New menu. Select Elementor and follow the instructions on the page. The next page will show the dashboard, where you can drag and drop elements. A preview will be displayed on your screen. You can also access global settings by clicking the hamburger icon. The Elementor website has a comprehensive guide to Elementor.
You can import JSON files from JSON files into Elementor to help you decide if Elementor is right. You can import a JSON file to Elementor in two ways. The first way involves clicking the "Add Template" button. The second way is by clicking the arrow icon and choosing the JSON file. Once you've imported the template, you can reload it by clicking on the "My Templates" tab.
Elementor is an excellent plugin for creating custom page layouts without coding or CSS knowledge. You can create separate views for desktop, tablet, or mobile devices. Elementor allows you to adjust the alignment and padding settings. Some users find it difficult to add custom styling to links. You can also use Elementor's default color and typography settings to make changes to links. In some cases, Elementor has a preset font that is not compatible with the theme you're using.
Elementor offers responsiveness settings that allow your website to adapt to different screen sizes and devices. You can also adjust the width and margins of elements based on the size of the screen. All of these features make Elementor a great tool for building multiple websites. Elementor makes website creation easy and will inspire your creativity. Both the free and paid versions of Elementor are available. You can download Elementor by going to the WordPress Dashboard and selecting it. Elementor's options will replace all of your old WordPress tools. The interface is simple and clean.

subset: commoncrawl


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First Lady Michelle Obama works hard to make the country aware of healthy food and good nutrition. She even grows vegetables outside the White House back door. But the Obamas aren't the first presidential family to make food history. For at least for the last hundred years, the presidential palate has been public record.
Thomas Jefferson, our third president, brought pasta to this country after seeing this street food on a trip to Italy. He also brought tomato seeds to grow in his vegetable garden. Generally considered poisonous in the early 1800s, the tomatoes didn't catch on for a long while.
First ladies did not do the hands-on cooking in the White House. And its kitchen was not the place for a cook to achieve fame. Back in the Great Depression FDR often complained about his cook. Mrs. Nesbitt was a thrifty home cook who Eleanor brought to Washington from home. She served up a constant stream of leftovers which the President didn't like one bit. But Mrs. Roosevelt is the only first lady actually on record as cooking in the official residence. As was the custom of her class, on Sunday evenings she gave the cook the night off. Still wearing her pearls, she scrambled eggs at the table in a chafing dish to serve with her famous burnt toast.
Some presidential favorites match the man's character; others explode the myth. Harry Truman, who followed Roosevelt, indulged in meat loaf and tuna casseroles; Ike went from World War II General to Commander-in-chief, without stocking a supply of Spam, the canned meat that got the troops through the war.
Julia Child made her TV debut in the Camelot years. Home cooks took to her TV cooking lessons and preparing the latest culinary craze, beef Stroganoff, said to be JFK's favorite. The White House finally got a real chef, French Chef Rene Verdun, who stood front and center when the press covered Jackie's glittering galas.
By the Seventies, the nation was washing down nouvelle cuisine with new blush wines and sampling its first spicy Szechuan noodles. Richard Nixon, who opened relations with China was indirectly responsible for the Szechuan invasion. And, after a minor dust-up over a new White House china, Ronald Reagan's elegant first lady Nancy, brought back "monkey bread," a comforting pile up of soft dough, sugar, cinnamon and butter.
George H. W. Bush did not monkey around with fashionable food. President "#41" came down squarely against broccoli. His aversion to the vegetable caused a ruckus among farmers, but made him a hero to American youngsters. The kids launched a letter-writing campaign of support and his press office answered every one.
William Jefferson Clinton never met a green vegetable worth mentioning. On his daily jog around the Capitol, Secret Service in tow, the president was known to break for a Big Mac. Those burgers took their toll and he later underwent surgery on his cholesterol-clogged heart.
Oh, there's more history, but non as good, comforting and warming as this recipe:
Serves 4
2 pounds lean beef, cut into thin strips
½ cup flour, for dredging
4 tablespoons butter
1 large yellow onion, peeled, cut in half crosswise, and sliced
1 pound white mushrooms, thickly sliced
salt and pepper to taste
1-1/2 cups beef stock
1 cup sour cream
1-1/2 teaspoon dried dill
1. Place four and beef in a paper bag and shake to coat the beef. Remove the beef and shake off excess flour.
2. Heat 2 tablespoons butter. Add beef and brown on all sides. Remove from skillet and set aside, covering with foil to keep warm. Add remaining butteer to skillet. Add onions and mushrooms. Cook, stirring often until onions are golden, about 5 minutes.
3. Return beef to skillet. Season. Stir in stock bringing barely to a boil. Reduce heat and simmer gently, about 20 to 30 minutes until beef is tender. Reduce heat again, to low, and stir in sour cream and dill. Taste for seasoning, and continue to cook very gently until heated through. Serve this over lightly buttered egg noodles.


text:
First introduced in 1968
Picture size : 24x36mm
Lens : Konica Hexanon, interchangable lens system
Viewfinder : pentaprism
Light metering : full-aperture metering
Exposure meter : TTL automatic exposure (use of Cds)
Film speed range : ISO 25-1600
Shutter : Copal Square S metal focal-plane shutter
Shutter speeds : B, 1-1/1000sec.
Self-timer : built-in
Flash sync contact : M, X
Film rewind : crank
Power resources : LR44, alkali-manganese battery x 2
Body dimensions : 148x95x48.5mm
Body weight : appox. 740g.
Operation Condition (操作狀態):
Fully Working
Lens Condition(鏡頭狀態):
Appearance Condition(外觀狀態):
As Photo, 實物拍攝如圖
Sample Photos (相片參考):
*Actual Result varies based on lighting and film
What's Included(售後附送):
Pick up at Mongkok store (please expect 1-2working days for processing)
Pick up at Causeway Bay store (please expect 3-5working days for processing)
Ship via SF express (order will dispatch within 1-2working days
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Orders will be dispatched via SF express within 1-2 working days after order placed. You will receive the tracking number from us via email afterwards.
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* Estimated delivery time exclude any uncontrollable shipment situation (e.g. held by customs etc.) which shipment maybe prolonged beyond control.
We will not be held responsible for any delay of shipment.
Working days except weekends and public holidays.
We do not accept returns or exchanges unless the item you purchased is defective. We have a 30-day return policy, which means you have 30 days after receiving your item to request a return.
To be eligible for a return, your item must be in the same condition that you received it, unworn or unused, with tags, and in its original packaging. You'll also need the receipt or proof of purchase.
To start a return, you can contact us at firstname.lastname@example.com. If your return is accepted, we'll send you a return shipping label, as well as instructions on how and where to send your package. Items sent back to us without first requesting a return will not be accepted.
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We only replace items if they are defective or damaged. If you need to exchange it for the same item, send us an email at firstname.lastname@example.com
We will notify you once we've received and inspected your return, and let you know if the refund was approved or not. If approved, you'll be automatically refunded on your original payment method. Please remember it can take some time for your bank or credit card company to process and post the refund too.


text:
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text:
Tennessee Volunteers Competitor Ladies 2-Tone AC Watch
Tennessee Volunteers Competitor Ladies 2-Tone AC Watch offers a classic, business-appropriate look for ladies. Features a 23kt gold-plated bezel, stainless steel case and date function. Secures to your wrist with a two-tone stainless steel band complete with safety clasp. Our AnoChrome dial creates a stunning radial reflection similar to that of the underside of a CD and provides gem-like saturation of your team's color.
Case Material: Ion-Plated Brass
Band Material: Stainless Steel
Hands: Luminous
Crystal Material: Glass, Scratch Resistant
Shock Resistant: Yes
Movement: Japanese Quartz (Miyota 2115)
Water Resistance: Up to 3 ATM
Maximum Wrist Size: 7.5 inches
This product ships in about 10 days.


text:
Bouquet «Floral masterpiece»
Bouquet «Floral masterpiece»
$72.00 $72.00
Price for {{ display_delivery_date_current }}
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Pink rose 50 cm — 4
Baby's Breath — 2
Rose Cream 50 cm — 5
Lily — 4
Eucalyptus populus (1 pc.)
Modern packaging
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during the day.
You can cancel the order for free before delivery, full amount will be refound to you.
If you want to cancel the order after the start of delivery, the money will be returned without the service charge of 10%.
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24 hours - we will replace the bouquet with a new one!
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text:
The high school janitor could be one of the most important people in college football recruiting.
Coaches must evaluate more than just 40-yard dash times and tackling technique when they decide whether to offer a scholarship. A player's success often rests as much on whether he works hard in practice and stays out of trouble off the field.
'It's a big deal because the character and quality of the person directly correlates to how much better that guy will get in your program,' Rutgers coach Kyle Flood said.
And the people who offer the best takes on that guy's character may be the folks he passes in the hallway every day.
'We obviously want kids who can play, but we'd much rather have a little less talent and more character,' Mississippi coach Hugh Freeze said.
On Wednesday, high school stars around the country will sign their letters of intent to play college football, as fans breathlessly await the final decisions and pore over the rankings. Yet look back four or five years, and many of the highly rated recruiting classes will have produced more busts than All-Americans.
Sure, in some cases it will turn out that the player wasn't fast enough or strong enough to thrive in big-time college football. Coaches watch video, attend games and hold summer camps to try to determine that.
A hazier task is seeking to predict how a teenager will mature over the next several years. And coaches lament that they don't get to spend much time with recruits to gauge that.
'If you have people involved, there are going to be mistakes and errors,' Clemson coach Dabo Swinney said recently. 'You're projecting young people, and young people change. You take them and put them in a different environment – some of them adjust, some of them don't. Some take the next step, some of them don't. Some of them lose their focus and get distracted. There are girls and there are parties.'
The NCAA recently loosened its rules to allow coaches to communicate more with prospects through phone calls and text messages, with the changes taking effect Aug. 1. Assistants can also now spend more time visiting high schools.
But a proposal was tabled that would have let coaches start contacting recruits beginning July 1 between their sophomore and junior years. The current rules don't permit communication to begin until after 11th grade.
Coaches are still not allowed to make any contact during certain periods and are limited in how much time they can spend with players in person. The head coach gets only one off-campus visit with a recruit.
So they have to get creative. 'You go into the schools – I'll go to the janitor and I'll ask the janitor about the young man,' Freeze said. 'I ask the cafeteria workers and the guidance counselor. And you get a good feel when you have a year to recruit a kid and you see him in every different type of environment, whether it's in the home setting or on our college campus. It's all types of scenarios.
'If you have a year to recruit a kid, you've got a chance to be pretty accurate in the evaluation of his character.'
Flood will talk to the athletic director's secretary, a teacher – even a random student in the hall. He'll pull aside a kid and ask if he knows the recruit: 'What do you think? Is he a pretty good guy?'
'Find the people that aren't associated with athletics,' Flood explained. 'You'd be amazed. They give you their opinions pretty quickly. You can usually read their body language.'
Schools like Rutgers that recruit more regionally than nationally may have a bit of an advantage when it comes to getting to know a player, Flood said, because the local kids are able to make more unofficial visits. But even from afar, modern technology can tell you quite a bit about a person.
Take heed, Facebook-frenzied teens. College coaches are monitoring your social media feeds.
'You can find out a lot about these young people,' Flood said. 'They're not as guarded as you think they should be.'
— AP College Football Writer Ralph D. Russo and Sports Writers David Brandt and Pete Iacobelli contributed to this report.


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PoetryDispatch No.316 | March 3, 2010
the small presses
Lines On Lake Winnebago
Gary C. Busha, 33 pages, $8.00, Marsh River Editions, M233 Marsh Road, Marshfield, Wisconsin 54449
To Gary C. Busha, life is the sound of one man fishing. Lake Winnebago (located in East Central Wisconsin) plays host to guys in boats, guys sitting over ice holes, guys drinking schnapps and Pabst Blue Ribbon beer, and guys standing under maple trees waiting for the big one to take the bait. It's Zen meditation with worms and fishing rods. Busha's Lines On Lake Winnebago is a reflection on life in sparse, conversational language. His poems and reflections are as effortless as the act of casting and reeling. In Getting Hooked he notes "Each fishing day / adds to my memories of / a star-clear night. / drunk with fresh life." And in Portrait of Dock Fishing he sees "Old men with big yellow bellies / remember themselves as lean river boys / fishing together from the docks."
There are no existential crisies or drunken diatribes against the insanity of life here. No shock rocks to grab your mind, but rather a numinous embracing of the freedom found on Lake Winnebago doing almost nothing. Ham and Cheeses on Rye "I am an old man fishing in the rain / on my sagging dock, without a fish in miles- / yet, it's a perfect day for fishing." #6 Hooks "on the dock, the scent of weeds, / wet wood, and rain hangs over the water. / The scales fly up like hailstones. / He hears a roll of thunder and feels / scales and raindrops fall in his hair."
But beyond the beauty of these plain-spoken poems is the production quality of this fine looking chapbook. The cover jacket, photo reproductions, and cardstock are all well chosen making this not just a great chap to read, but a wonderful chap to hold. Gary Busha goes deep into common experience and nets rich imagery with still, clear meanings.
By: t. kilgore splake | The Vertin Press, P.O. Box 508, Calumet, Michigan 49913 | 56 Pages / Price: $17.50 | Make checks and money order payable to t.k. splake
I am always curious to see what poets can do with long writing. I know that for many it is a journey often considered, but seldom taken. I was pleased then to see t. kilgore splake take the leap with his novella entitled, "A Celebration of Samantha". This is love story made all the more poignant because it also looks at the end of life. I was surprised that splake, who can write sometimes painfully long poems in stream of consciousness prose style, was able to reign himself in to tell this very sweet story. Here we find the Gray Beard Dancer has fallen in love with Elizabeth the young counter waitress at his local coffee shop. She has a young eight-year-old daughter named, Samantha who gives this story much of its depth. Told over thirteen chapters, it also includes black and white photos that depict the various places splake shares with us on this journey. This blending of prose and photo gives the story a memoir kind of intimacy. And while splake calls his book a work of fiction, it is hard to believe there is much distance between what is on the page and his life. Splake reflects on the end of his life, while celebrating love with Elizabeth, and becoming an endearing, wise and thoughtful friend to Samantha. As with all really good stories, I was left at the end wondering, "How did it all work out? Did they stay together?" I wanted more, but realized that fifty-six pages of prose may be all the prose we will get from a writer whose inclinations and interests seem more connected to poetry than long fiction, but I wish this weren't so. I wanted splake to move this story forward another two hundred pages and take me in and out of the deep waters of love in his very unique fashion.
ČERVENA BARVA PRESS | Gloria Mindock, Editor, P.O. Box 440357, W. Somerville, MA 02144-3222 | www.cervenabarvapress.com
What do you suppose is in the water in Somerville? Small press publishers are popping up all over the place: Ibbetson Street Press, sunny outside press and now, Červená Barva Press. Maybe we should all drink some of that Somerville prose juice as it appears to be poetry fortified.
Gloria Mindock founded Červená Barva Press in April 2005, since that time she has published and designed ten chapbooks, three e-books, and twenty-one poetry postcards. Forthcoming in 2007 are four more chapbooks, four full-length poetry books, as well as two plays and fourteen poetry postcards by fourteen poets using paintings by Nancy Mitchell. Oh, and she also publishes a monthly electronic newsletter which lists readings from all over the world as well as interviews with authors. I asked Gloria how it all began, "I started this press because of my passion for poetry. I edited the Boston Literary Review (BluR) for 10 years, and I read high-quality submissions during that period. Since the magazine ceased circulation, I have spent many years freelance writing, but see a need for a new publishing forum. This led me to take it a step further and expand into publishing. I wanted to provide another outlet for writers who take risks, have a strong voice, and are unique. Eventually I will publish more writing from different countries, particularly authors from Eastern Europe. There are so many wonderful writers in this world and I want to give them more exposure." Mindock's fascination with Eastern Europe, and especially Prague, prompted her to name her press Červená Barva which means the "red color" in Czech.
As the following short poetry reviews will note, Mindock has a wide range of tastes and inclinations when it comes to the writers she chooses to publish:
By: Ed Miller
Wonderful! If this is Miller's first chap book – I want to put in an advance order on the next ten. I loved "Dear Poet" and "Extraterrestrials Use Holographic Imagery Of Naked Females". How glorious to read a wry sense of humor who is capable of creating such endless possibilities.
By: Lucille Lang Day
We need more poets with M.A.'s in zoology and Ph.D.'s in science and math education, or we will never discover the metaphoric limits of the ocean, stars and universe. Oh, and Lucille Lang Day also has a M.A. in English and M.F.A. in creative writing. She will never run out of material given the galaxies she has chosen to examine. She does a wonderful job making this collision of science, the cosmic, and the day-to-day work.
Of All The Meals I Had Before: Poems About Food and Eating
By: Doug Holder
This collection of poetry may well elevate food above sex as one of life's two great pleasures. Holder writes in the spare precise style he is known for. No extras – all meat and potatoes. These are highly descriptive, ambient poems of place and person. I was surprised at how well Holder pulled this collection off.
By: Flavia Cosma
Mindock says her favorite writers come from Eastern Europe. As I read this delicious and somber Romanian born Canadian poet, it is easy to see why. Cosma uses nature as a backdrop and foundation for her poetry. She is a Richard Wilber Poetry in Translation winner for her book of poetry 47 POEMS. One has to wonder if being born speaking Slavic gives a poet the upper hand when painting silk on water.
By: Richard Kostelanetz
I had to work hard to get through Kostelanetz's work – esoteric word art more than poetry. Begging the question, where does poetry end and visual art begin? Scrabble meets Einstein. Bilingual Poems is on one level a series of two dimensional Mandalas, and on another, a series of Gideon knots. Kostelanetz says that his goal is "to be the most inventive poet ever in American Literature." He just might do it, but will people read it?
By: George Held
It is hard to create metaphor or image equal to combat. War is horror – how can words ever come close to mirroring moments of such suffering and fear? I give George Held credit for trying and doing such a good job at it. His poem, "From Nam to Armageddon" is a great piece of work. One of the most complete war poems I have ever read.
By: Judy Ray
These are effortless poems that spin between here and now using both conversational and lyrical language. Judy Ray lavishes description around the subjects of her observations that are often common in their nature, but elevates their substance with her gentle compassion. Her poems, "Anonymous Valentines" and "Sometimes" are wonderful works. About this Fishing In Green Waters, Judy Ray says, "This new collection is more elusive in theme, and maybe more mysterious for that reason. Several of the poems refer to those sparks of excitement which come from recognition of some moment of transient beauty, or a small gesture which speaks for a historic moment." This is work by a very fine, skilled, steady hand
I asked Mindock about her background and influences and she said, "My mother always painted, and poetry was always around me. I always had that artistic background. My dad taught 7th and 8th grade English. There are a lot of artists in my family. My sister is a musicologist. My parents are my biggest influence."
Doug Holder of Ibbetson Street says this about Mindock, "Gloria has long experience in the poetry biz. We call each other holy fools because we are passionate about our work, and don't make a red cent, like most of the holy fools in the small press. She puts out a quality product and is a joy to deal with!" Doug is right, and we poets are lucky to have holy fools who work for nothing, but the joy it brings them.
SALUD | Selected Writings. By Curt Johnson
216 Pages, Price: $15.00, Cross & Roads Press, P.O. Box 33, Ellison Bay, WI 54210
SALUD is a homage to Curt Johnson by his dear friend and small press institution, Norb Blei. This is the 27th publication from Blei's, Cross + Roads Press. Blei says, "When a writer reaches the point of Selected Works in his life, a definite benchmark has been achieved. You stand by your words. What you've penned you are. This could not be more true then in the life and work of Curt Johnson, short story artist, novelist, essayist, critic, and one of the best yet, least celebrated writers and publisher (december magazine and december press) coming out of the heartland."
Through SALUD, Blei gives us a sampling of Johnson's work: novel excerpts, essays, articles, and memoirs. The challenge here is condensing the works of a writer who wrote so broadly and in so many forms. I often felt like I was getting only the first course – a taste. But this is want Blei intended to do; tempt us with Johnson's work and encourage us to seek it out.
This book is both a literary experience and a history of the small independent press. Johnson who is now in his 80's, was editor of the highly regarded december magazine in the early 60s. He was one of the first to publish the works of Raymond Carver, Joyce Carol Oates, Bukowski, and Ted Kooser, to name only a few who have gone onto popular acclaim. But Johnson also published the work of many writers who never hit it big, or at all. Johnson and Blei are two of the patron saints of the small press. They have been in it and doing it for over 50 years. They do it as much to give new writers a place to shine, a chance to be heard, as much as for any glory they may receive.
I found the interview between Johnson and Blei that concludes SALUD a delight – a history lesson and look inside the head of two small press pioneers. Blei says in the interview, "Curt have you, one of the Granddaddies of independent publishers in America, ever been invited to read your work and/or discuss the role of the independent presses in academia? Northwestern University? The University of Illinois (Johnson has lived his life in Chicago). And Johnson replies, "I don't think the academy and its creative writing courses are of much use to the real writer. And I don't think the safe haven the academy provides established writers does their own writing much good either."
For those of us active in the independent small press this book is a must read. How can we know that we are innovating if we don't know what has come before us? But even more, SALUD is a morality tale that has been told again and again by yet another talented, prolific writer sitting at linoleum kitchen table at 11:00 a.m., having a coffee and a shot of whiskey with a fellow writer and friend reflecting on the old days, lamenting the fact he never quite hit it big, but not willing to change one thing about his journey, the books he wrote, the people he met, or the writers he helped along the way.
Charles P. Ries lives in Milwaukee, Wisconsin. His narrative poems, short stories, interviews and poetry reviews have appeared in over two hundred print and electronic publications. He has received four Pushcart Prize nominations for his writing. He is the author of THE FATHERS WE FIND, a novel based on memory and five books of poetry. He is the poetry editor for Word Riot (www.wordriot.org), Pass Port Journal (www.passportjournal.org) and ESC! (www.escmagazine.com). He is on the board of the Woodland Pattern Bookstore (www.woodlandpattern.org). He is a founding member of the Lake Shore Surf Club, the oldest fresh water surfing club on the Great Lakes (http://www.visitsheboygan.com/dairyland/). You may find additional samples of his work by going to: http://www.literati.net/Ries/


text:
Wednesday, July 7, 2010
Rosemary Aioli
From the kitchen of One Perfect Bite...I love a really good sandwich and over the years I've learned that a little extra effort can take a good sandwich and make it great. The best of sandwiches start with good bread and a wonderfully flavorful spread to bind the bread and filling to each other. Good bread is no longer a problem as sources for it abound, but it's a different story when it comes to sandwich spreads. While there are good commercial spreads available, they make adequate, not great sandwiches. Years ago Julia Child and her contemporaries developed recipes for blender mayonnaise. That changed the way I made sandwiches. Those early recipes have long since been retired, but I still use the blender to make a highly flavored aioli that will make your socks go up and down. I use this particular spread for roast beef and roast pork sandwiches. It is also wonderful with leftover chicken. While this is an extremely easy recipe, when you are pressed for time rosemary and garlic can be added to commercial mayonnaise for somewhat comparable results. I hope you will try this. It will make your sandwiches truly exceptional. Here's the recipe .
Rosemary Aioli...from the kitchen of One Perfect Bite
1 large egg yolk
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons white-wine vinegar
1/2 teaspoon Kosher salt
Pinch of black pepper
1/2 cup olive oil
1/2 cup vegetable oil
Aioli Additions
1 tablespoon minced garlic
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
Kosher salt to taste
1) To make mayonnaise: Place egg yolk, mustard, vinegar, salt and pepper in jar of an electric blender. Blend for 30 seconds. Combine olive and vegetable oil in a 1-cup measure. With motor running, slowly add 1/4 cup oil in a slow stream, blending until mixture is smooth and begins to thicken. With blender running, add remainder of oil in a steady stream.
2) To make aioli: Place 1 cup mayonnaise in a bowl. Add garlic, rosemary, pepper and salt. Mix well. Store in refrigerator. Yield: 1-1/4 cups.
Cook's Note: Tarragon can be substituted for rosemary if you prefer a tarragon flavored aioli.
You might also enjoy these recipes:
Mexican Beer-Cheese Spread - One Perfect Bite
Pumpkin Butter - One Perfect Bite
Liptauer Cheese Spread - One Perfect Bite
Pimento Cheese Spread - Foodista
Orange and Chive Aioli - Fine Cooking
Garlic Lemon Aioli - Culinate
79 comments :
- Mary | Deep South Dish said...
Well rock my socks Mary, that looks and sounds wonderful!! You are so right, a good bread and a great spread can really zing up a sammie! Have a wonderful day!!
- July 7, 2010 at 3:19 AM
- Priya Suresh said...
Incredible and flavourful aioli, i would like to have them with some fried potatoes, mouthwatering here..
- July 7, 2010 at 3:27 AM
- CinnamonChoc said...
i love sandwiches!!and garlic too.definitely will try this!thanx a lot Mary!! :)
- July 7, 2010 at 3:29 AM
- Unknown said...
Hi Mary. The Aioli looks wonderful. I'm sure it'll be delicious with burgers and fries. yum. Have a nice day. Michael
- July 7, 2010 at 4:01 AM
- Merisi said...
That looks and sounds so delicious, thank you!
Good dear Julia, she was such a beacon of good food, so much we take for granted today. I remember the days when a dried baguette by Vie de France was the most exciting "fresh" bread at the Safeway in Washington, DC!
- July 7, 2010 at 4:35 AM
- Salsa Verde said...
Hi Mary,
That aioli must be so delicious and the rosemary is such a great herb. I never thought about rosemary in aioli, but I loved the idea. Thanks for share it with us!!
- July 7, 2010 at 5:09 AM
- Umm Mymoonah said...
Wow! That's so great making your own spread, looks absolutely delicious.
- July 7, 2010 at 5:29 AM
- Sonia ~ Nasi Lemak Lover said...
Mary, this look so flavourful and good.
- July 7, 2010 at 5:37 AM
Ooo I am going to make that today. how delicious it sounds- I grow my own rosemary too. I have a craving for a good roast beef sandwich after reading that! Thanks Mary, have a wonderful day, God bless x
- July 7, 2010 at 5:41 AM
- The Words Crafter said...
Huh, what a great idea. And simple. With the mayo, could you just use olive oil? I actually never use vegetable oil....
- July 7, 2010 at 5:51 AM
- Angie's Recipes said...
Mary, this aioli looks terribly GOOD! Love all the extra additions!
- July 7, 2010 at 6:11 AM
ooh... delicious! Emmalene and I both made a safron aioli recently but the rosemary one sounds exceptional... I will make it this weekend... oh and I need a good recipe for Pizza dough if anyone has one!
- July 7, 2010 at 6:25 AM
- Carla and Michael said...
Great aioli with the addition of the rosemary. I've only ever made garlic aioli. This sounds great for roast pork sandwiches, and I just happen to have some sliced roast pork in the fridge. Yay!
- July 7, 2010 at 6:35 AM
- Diane said...
Just going into the garden to get the rosemary, everything else is in the house. Thanks for this one. Have a great day. Diane
- July 7, 2010 at 6:46 AM
- Deana Sidney said...
how I love rosemary... the aioli looks perfect and indeed sounds like heaven on a sandwich!
- July 7, 2010 at 6:53 AM
- Inspired by eRecipeCards said...
This is a wonderful thing. I made my first simple aioli just a few weeks ago, and now I am flavoring mayo like crazy... This has so much more than i have tried. Loving this...
I really like Hoisin added to the mayo... maybe this recipe with hoisin instead of the mustard... gotta ponder
Great post
- July 7, 2010 at 7:07 AM
- Martha said...
I make this as well and in a pinch, I "doctor" up commerical mayonnaise! It does make for a better sandwich. And you can do the same for mustard -- cranberry mustard (with pork or chicken).
And this aioli is good for other things too!!!
Made your lemon slaw again -- it is a hit on the prairie!
- July 7, 2010 at 7:13 AM
- FOODESSA said...
Mary...thank you so much for this recipe which I'll certainly have to add to a growing selective list of spreads which I love to have on hand.
I truly do not remember when I had the last commercial spread...I enjoy the homemade kind way more ;o)
Have a fabulous day and flavourful wishes, Claudia
- July 7, 2010 at 7:19 AM
- Big Dude said...
Sounds like something we have got to try. I haven't been satisfied with my previous attempts at mayo.
- July 7, 2010 at 7:33 AM
- Jersey Girl Cooks said...
Hi Mary. Just wanted to say hello. Wow, this would be perfect on a roast beef sandwich. Looks delicious.
- July 7, 2010 at 7:38 AM
- penny aka jeroxie said...
Now to cook some fresh pasta. Delicious.
- July 7, 2010 at 7:42 AM
- From the Kitchen said...
A dressing can make a good sandwich outstanding. Rosemary and garlic aioli will be just right for the bit of leftover roast lamb in our refrigerator. Thanks for the recipe.
- July 7, 2010 at 7:58 AM
- Cathy said...
A good spread can make or break a sandwich. I can imagine that this is delicious with nice slices of roast beef.
- July 7, 2010 at 8:15 AM
- Katerina said...
I totally agree with you as regards sandwich. Spread is a key factor to success and I think my dear you have just reached the top.
- July 7, 2010 at 8:27 AM
- Joanne said...
I agree, good storebought spreads are hard to come by and in my opinion it's always worth it to make your own. This would definitely take a plain old roast beef sandwich up a few notches!
- July 7, 2010 at 8:33 AM
- Sweet Southern Prep said...
Do you think this was taste good with some tomatoes on a sandwich? We've got tons of tomatoes popping up in our garden, and I'm always looking for new ideas, instead of the same old mayo and tomato sandwich, albeit those are still pretty delicious! :)
- July 7, 2010 at 8:40 AM
- Allie and Pattie said...
Mary, my Nonna always had a jar of some sort of aioli in the fridge- so very good!
xoxo Pattie
- July 7, 2010 at 8:53 AM
- T.W. Barritt at Culinary Types said...
Rosemary is probably my favorite herb - I can just imagine this spread on a thick, wonderful sandwich with crusty bread!
- July 7, 2010 at 8:57 AM
- Unknown said...
I love aioli! I have never tried it with Rosemary, I can't believe that considering my fascination with the herb! I will be trying this next time I make an aioli for sure! Enjoy your day, Mary!
- July 7, 2010 at 9:21 AM
- Kayte said...
STOP IT! I can't possibly keep up with making all the things I want to make from your blog as each and every day you have something new that looks absolutely brilliant and I go to the store, make it thinking that will be the last this week, and then there is another something. Like this one. Could you possibly go on vacation a month so I can catch up? Thank you. Seriously, love your blog & am stealing from it right and left.
- July 7, 2010 at 9:35 AM
- Allie said...
This sounds amazing! I'm growing rosemary so I'm excited to have another recipe to try!!
- July 7, 2010 at 9:40 AM
- scrambledhenfruit said...
I just recently discovered how easy it was to make my own mayo. Your rosemary and garlic additions sound like something I'll have to try. With those two flavors together, I'll bet it's good on just about anything! Thanks for sharing.
- July 7, 2010 at 9:43 AM
- PeggyR said...
Oh that sounds yummy! I'm going to enjoy cooking again when Norm gets home!
- July 7, 2010 at 9:44 AM
- My Little Space said...
Oh wow, this sounds terrific! I always love to have some new spreading on my sandwiches. Thanks! Hope you're having a great day, Mary.
Cheers, Kristy
- July 7, 2010 at 10:23 AM
- Unknown said...
This is getting made over the weekend, I need something to pep up sandwiches
- July 7, 2010 at 10:40 AM
- Pondside said...
I'll definitely give this a try. It would be good with a nice big portobello mushroom too.
- July 7, 2010 at 10:41 AM
- Rachana said...
This Aioli looks incredibily good!
Have a lovely day, dear Mary!
- July 7, 2010 at 11:08 AM
- Baking is my Zen...sweet nibbles for the soul said...
I will definitely try this!
- July 7, 2010 at 11:14 AM
- Joe Ambrosino said...
I love the addition of rosemary. It makes me want to roast some pork just to have the leftovers for sandwiches!
- July 7, 2010 at 11:16 AM
- FoodontheTable said...
Delicious looking spread. My mouth is watering thinking about that sandwich!
- July 7, 2010 at 11:35 AM
- Adventures in Domestic Cooking said...
Oh my, how perfect!!=)
- July 7, 2010 at 11:49 AM
- Ciao Chow Linda said...
One of the best thing about blogging is finding great recipes like this.
- July 7, 2010 at 11:50 AM
- RamblingTart said...
I'm so excited about this aioli, Mary! I have the cookbook Once Upon A Tart and they have the most scrumptious sandwiches, all starting with spreads like yours. :-)
- July 7, 2010 at 12:07 PM
- tasteofbeirut said...
Anything garlicky on bread gets my vote and the addition of rosemary makes it even tastier and more irresistible!
- July 7, 2010 at 12:26 PM
- Monet said...
Yes. A bit of effort can make a huge difference when your prepping your own sandwich. I love rosemary, and I'm sure this spread is divine.
- July 7, 2010 at 12:28 PM
I've been looking for an excuse to do aioli. There's a bit (ok, a lot) of lavender in my front yard that I think i could purpose similarly. Thanks for the idea!
- July 7, 2010 at 12:44 PM
I'm in the market for a new blender. Any recommendations for one that's easy to clean, doesn't take up the entire counter (like those Vitamix monsters) but still does a good job?
- July 7, 2010 at 1:10 PM
- Julie said...
Beautiful aioli. Rosemary is such a wonderful flavor! I am thinking it would be delicous on a black forest ham sandwich!
- July 7, 2010 at 1:43 PM
- Pam said...
Mary, it looks delicious! I have never made aioli but after you have made it sound so delicious, I have printed the recipe and will try it soon. I bet it's great on a grilled burger. Thanks for the recipe and you have a wonderful day!
- July 7, 2010 at 2:08 PM
- Pam said...
Mary, I forgot... Does this keep as well as mayonnaise or for only a few days? Thanks, Pam
- July 7, 2010 at 2:12 PM
- flying eagle woman said...
I will most likely never make this but I have to say I feel like a better person just KNOWING it exists!
I love this page...
- July 7, 2010 at 2:25 PM
- Kath said...
Thanks for the terrific idea--can't wait to try it!
- July 7, 2010 at 2:38 PM
- pam said...
I love to make these kind of condiments in the summer with my fresh herbs!
- July 7, 2010 at 2:46 PM
- Tanantha @ I Just Love My Apron said...
Hi Mary, what a great aioli! I agree that a little extra effort can make a big difference for a sandwich. Love you added rosemary to it! Great recipe!!
- July 7, 2010 at 3:10 PM
- sweetlife said...
oh how wonedrful, I would love this slathered on everything...great recipe, thanks for sharing..
- July 7, 2010 at 3:24 PM
- nannykim said...
Thanks for sharing this idea. I haven't been using mayo but recently have been putting a tiny tiny spot (1/8th of a teaspoon) on my tomato, lettuce sandwhich. So I wouldn't make up some, however the addition of rosemary I can do!
- July 7, 2010 at 4:04 PM
- Create. Snap. Eat. said...
Excellent, excellent recipe Mary! I can see putting a dab on this on roasted or grilled chicken.
- July 7, 2010 at 4:34 PM
- Adelina said...
Gorgeous recipe! That would crown up any bread sandwich! Home-made too!
- July 7, 2010 at 4:38 PM
- Unknown said...
Yum, sounds very tasty. Thanks Mary!
- July 7, 2010 at 4:54 PM
- M @ Betty Crapper said...
I'll take a roast pork sandwich with this.
- July 7, 2010 at 5:09 PM
- The Chef In My Head said...
You are so right Mary! I love a good sandwich. What was it Disney said, "The majic is in the details".
YUM ~LeslieMichele
- July 7, 2010 at 5:31 PM
- Jen_from_NJ said...
Now I am absolutely craving a roast pork sandwich with this tasty aioli!
- July 7, 2010 at 5:42 PM
- Carolyn Jung said...
Whoa, baby! It would be so dangerous to have a jar of this in my house. But it would be worth it, not only for the luscious taste, but to see my socks go up and down. LOL
- July 7, 2010 at 7:29 PM
- Faith said...
This flavorful aioli on a roast beef sandwich sounds divine! You're absolutely right, this is so much better than any jarred spread from the store!
- July 7, 2010 at 7:54 PM
- Foley said...
This sounds so good - I bet it really dresses up a sandwich - even a boring one!!
- July 7, 2010 at 8:17 PM
- Unknown said...
Hi Mary, your rosemary aioli looks good, what a delicious way to flavor it, I could think of a few ways I would like to serve this, I know it's bad but I would like to dip a few french fries in your aioli, yum!
- July 7, 2010 at 9:02 PM
- ~ Chef Louise said...
what can you say about a good aioli? just looking at the photo makes me want to have a sandwich for dinner...maybe a blt ;)
- July 7, 2010 at 9:09 PM
- Le said...
I love aioli! I know how awesome it can make to any dish! Kumara chips (sweet potato) with aioli sauce is the best!
The addition of rosemary I'm sure makes it even better.
Great recipe Mary :)
- July 7, 2010 at 9:16 PM
- Sook said...
Wow, this looks great! Love the color. I bet it makes sandwiches taste heavenly.
- July 7, 2010 at 10:08 PM
- Jane said...
Yum! This sounds fabulous!!!
I love making a kalamata and garlic aioli...great for sandwiches and for dipping french fries. (This is what our local Nordstrom serves in their cafe...the waiter told me how to make it.)
Jane (artfully graced)
- July 7, 2010 at 10:32 PM
Thank you for visiting my blog and for the kind words. I returned the visit and I've got to say your blog is a feast for the eyes. I'll definitely try your recipe for the aioli--it looks and sounds delicious!
- July 7, 2010 at 10:43 PM
Oh, I have been looking for an aioli recipe and this looks simple and delicious. Do you know how long it keeps in the fridge? Looking forward to giving it a whirl! (pun intended)
- July 7, 2010 at 11:52 PM
- Nisha said...
Sounds so exotic
- July 8, 2010 at 12:10 AM
- Mika said...
I love aioli and to flavor it with rosemary is a super clever idea...I can imagine it with the spanish tortilla...potato garlic rosemary, what a winning combination...
- July 8, 2010 at 2:21 AM
- Deb in Hawaii said...
I am sure this adds so much wonderful flavor. I would love the tarragon variation too.
- July 8, 2010 at 4:49 PM
- Carolyn said...
Yummers! I have fresh rosemary growing in my yard and this would be perfect for it!
- July 9, 2010 at 8:05 AM
- Diana's Cocina said...
What a perfect aioli for any sandwich. Rosemary is one of my favorite herbs.
- July 10, 2010 at 12:55 PM
- nikol.joi said...
How long can this be stored in the fridge?
- October 22, 2013 at 10:01 AM
- Mary Bergfeld said...
Nikol, I've kept it for up to a week.
- October 22, 2013 at 10:21 AM


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Yamazen, Inc. - Illinois Technical Center
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In an area of Port-au-Prince called "Icar", make-shift tents are all that people have for homes. We drove here expecting there to be serious concern about Isaac, but to our surprise, very few people even knew there was a storm coming this way. This is the most serious weather threat since the earthquake of 2010. Many of those who were displaced from the earthquake that claimed 300 thousand lives are still homeless. The tents are all they have to call home. Those we talked with say they don't plan on leaving behind their belongings to take cover. Others say they simply have no other place to go.
Editor's note: AC360° Producer Ismael Estrada is traveling in Haiti with CNN's Gary Tuchman. Tune in to AC360° Watch at 8 and 10pm ET for the latest on Tropical Storm Isaac.
Watch Gary's August 23, 2012 report here:
Post by: Ismael Estrada
Filed under: Gary Tuchman • Haiti • Tonight on AC360
Why is the people of Haiti still dwelling in cloth like tents? There were many donations and materials given to the causes of the poor. These people should have been provided necessary shelters or appropriate habitat for humanity. If the United States could share along with other countries in helping the people regain survival needs by providing necessary supplies and equipments to help them recover. This what makes America and other countries different by being bless and prosperous continually.
Anderson Cooper goes beyond the headlines to tell stories from many points of view, so you can make up your own mind about the news. Tune in weeknights at 8 and 10 ET on CNN.
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LG has officially come forward with an explanation on why it included a 4G LTE chip in the Nexus 4. The official statement, which was originally offered to TechRadar, explains that the LTE chip is included in Google's new stock Android handset because the "powerful chipset is only available with a combined processor and modem and cannot be implemented separately."
The Snapdragon S4, the same chipset featured inside LG's Optimus G handset, is apparently offered as a package deal with the WTR1605L OVV PKK486R1 multiband LTE chip. In an official statement to Ars, LG also confirmed that the modem's LTE capabilities are "only effective when combined with other essential hardware parts, such as a signal amplifier and filter in order for it to work." However, that didn't seem to stop Nexus 4 users in Canada, who managed to gain access to the handset's LTE capabilities with a few software tweaks, though the phones still couldn't offer full-fledged LTE connectivity.
While combining the two into one package makes for a cheaper device, it can be infuriating for the consumer who wants a particular capability but doesn't have access to it. Currently, those who want the Nexus 4 with LTE will have to set aside their dreams and stick with the Optimus G instead, which comes without the added promise of consistent Android software updates from Google.
Here's to hoping LG goes full force with it next time around and introduces a 4G-capable Nexus 4 in the near future.


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Our 12" x 26" Open Top Static Shielding Bags are made of a multi-layer laminated film which has a metal layer as its core. This 3 Mil static shield bag has a layer that functions as a barrier to electrostatic discharge or ESD which allows a charge to move around and not through the bag. The inner layer of this 2 inch static control bag provides static dissipative protection for the metal layer and also strengthens seal. The outer layer of this 3 Mil bag is a non-static generating layer that resists abrasion and puncture.


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"There are so few people given to us to love. I want to tell my daughters this, that each time you fall in love it is important, even at nineteen. Especially at nineteen. And if you can, at nineteen, count the people you love on one hand, you will not, at forty, have run out of fingers on the other. There are so few people given to us to love and they all stick."
Anne Enright in her novel The Gathering (Grove/Atlantic, $14, paperback), winner of the Man Booker Prize for fiction www.oneminutebookreviews.wordpress.com/2008/01/21/.
© 2008 Janice Harayda. All rights reserved.


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In our community you are always close. Close to beautiful nature, countryside and towns. Close to jobs, services and shops. There are many associations and numerous cultural and leisure activities. There is something for everyone here. Welcome to our municipality!
Facts about the municipality
Population numbers
Size by area
398 km²
In the municipality there are accommodation companies where you can search for flats with the right of tenancy, cooperative flats and other types of accommodation. On the municipality's website you can read more about the vacant accommodation and the companies which provide them.
Language groups in the locality
In the municipality there are many different language groups represented. Contact the municipality's refugee reception areas for more information.
Associations and organisations
In the municipality there are a large number of associations with different emphases. For example, sports associations, cultural associations, churches and different communions. On the municipality's you can search in the association register for an association which matches your interests.
What is available in the immediate area
The municipality has practically everything you may conceivably need. Here you'll find libraries, food shops and different types of services and stores. There are also sports facilities here and a large range of different leisure and cultural activities. On the municipality's website you can read more about what is available and the activities on offer.
The municipality offers a school system for those who are at home with children. The municipality has teaching facilities such as preschools and family day nurseries for children aged between 1 and 5 years. See the municipality's website for more information.
Compulsory schools and upper secondary schools
The municipality provides comprehensive schools for pupils up to year 9. On the municipality's website you can find more about comprehensive schools and also the opportunities for upper secondary education.
Education opportunities
The municipality offers different types of adult education and Swedish for immigrants, sfi. On the municipality's website you can read more about the available opportunities.
Health and medical care
Within the municipality you'll find a number of different forms of care. Here there are amongst other things a welfare centre for general issues and access to child care, antenatal care and dental care. On the municipality's website you can find more information about who you can turn to for different areas of care.
Interpreter assistance
With all contact with the authorities, the municipality and health services, you are entitled to interpreting help if you do not speak or understand Swedish. This is booked in advance of the actual meeting.
Public transport
There are public transport links in the municipality. Information on timetables and different ways to travel can be found on the municipality's website.
Work and entrepreneurship
In the municipality, or within commuting distance, there are many employers both large and small. The jobs available in the area can be found in the introduction to the presentation under the Vacant jobs tab. On the municipality's website there is information for anyone interested in starting their own company.


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Redouté Roses Pl. 138, Marbled variety of French Rose
Original Antique Print
14 1/4" x 10 5/8" (approximate)
Hand-colored stipple engraving
Les Roses
Comprising 169 images, Les Roses was published in 30 parts between 1817 and 1824 and enjoyed immediate success. Redouté, masterfully employed stipple engraving to depict the translucency of the flower petals and portrait-like individuality of each leaf and flower. The intensity of inking and subtlety of coloring all contribute to engravings of unrivaled beauty.
Considered to be a French artist, Pierre-Joseph Redouté (1759—1840) was born in the village of Saint-Hubert, now a part of Belgium. The descendant of a long line of painters, he was first trained by his artist father, Charles Joseph Redouté (1715—76). At the age of 15 he left to make a living as an itinerant painter and decorator. In 1782, his elder brother, Antoine Ferdinand Redouté (1756—1809), a highly regarded decorative artist, invited him to join him in Paris. There he began sketching rare plants at the Jardin du Roi. At the Jardin du Roi (now the Muséum national d'Histoire naturelle), his artwork was noticed by the Linnaean botanist Charles Louis L'Héritier and Gerard van Spaëndonck, Royal Professor of Painting. Redouté became L'Héritier and van Spaëndonck's most gifted pupil. Gerard van Spaëndonck is recognized for developing the watercolor technique that Pierre-Joseph Redouté later popularized.
In 1786, Pierre-Joseph Redouté spent a brief period in England where he was introduced to the stipple-engraving technique. Employed at that time primarily for portraiture, it is a process of incising minute depressions in a copper plate forming a field of dots rather than lines. Stipple engraving is sublimely suited to conveying the subtle tonal gradations of watercolors. Pierre-Joseph Redouté, who is credited with perfecting this technique said, "The process which we invented in 1796 for color printing consists in the employment of these colors on a single plate…. We have thereby softness and brilliance of a watercolor." The dynamic realism he achieved surpassed all previous attempts at color botanical printmaking. In recognition of this valuable contribution, Pierre-Joseph Redouté was awarded a medal by Louis XVIII.
On the eve of the French Revolution, Pierre-Joseph Redouté was named to the position of Draftsman to the Cabinet of Marie Antoinette. Remarkably, he not only survived the Revolution, but attracted the patronage of Josephine Bonaparte in a seamless transition from the royal court to the French Republic. In 1798, Josephine Bonaparte acquired a grand estate, Malmaison, and began to fill its gardens with the rarest plants that the old and new worlds could furnish. Many of the examples depicted in Les Roses are from Josephine Bonaparte's gardens at Malmaison, as well as from other significant gardens of that time.
References: Sacheverell Sitwell, Great Flower Books, 1700—1900, page 128, 1990.
Every antique work of art that you purchase at our gallery or on our website is guaranteed to be authentic and of the finest quality. All of our prints include any conservation work required to assure that your acquisition is archivally stable and will last for generations when cared for properly.


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Dana Milbank: For GOP, a vote against Darwin
Has the Republican big tent evolved into a house of worship?
For several years, the two major parties have been moving gradually toward opposite poles: Democrats growing more liberal and secular, Republicans becoming more conservative and religious. But a new survey out this week shows just how far and how fast the GOP has gone toward becoming a collection of older, white, evangelical Christians defined as much by religion as by politics.
The nonpartisan Pew Research Center released the results of an extensive poll done earlier this year on Americans' views of evolution. Like other polls, it shows that overall views are stable: Sixty percent believe that humans have evolved over time, statistically the same as the 61 percent who said so in 2009.
But within those results, there was a huge shift in the beliefs of Republicans: 48 percent now say that humans have existed in our present form from the beginning, compared to 43 percent who say we have evolved, either with or without help from a supreme being. That's an 11-point swing from just four years ago, when 54 percent believed in evolution.
Forget climate-change skepticism: Republicans have turned, suddenly and sharply, against Darwin.
How to explain this most unexpected mutation? Given the stability of views on evolution (Gallup polling has found responses essentially the same over the last quarter-century), it's unlikely that large numbers of Republicans actually changed their beliefs. More likely, it's that the type of people willing to identify themselves as Republicans increasingly tend to be a narrow group of conservatives who believe in a literal interpretation of the Bible -- or partisans who regard evolution as a political question rather than one of science.
The Pew poll also found that the share of Republicans who attend worship services weekly or more is 52 percent, up five points from 2009, and the number who identify themselves as conservative is 71 percent, up six points from 2009. The party remains overwhelmingly white, at 86 percent, and the number of those 50 to 64 and 65 and older climbed seven points and two points, respectively.
Not all of these changes are statistically significant, but they are consistent with other findings. For example, an analysis of exit polls from the early Republican primaries in 2012 by Ralph Reed's Faith and Freedom Coalition found that over 50 percent of participants were evangelical Christians, a record high, up from the 44 percent of 2008.
This continues a long-term trend in which both parties are shrinking into smaller entities at opposite extremes. The gap on social issues between Democrats and Republicans (and independents who lean toward one party or the other) has nearly doubled over the last quarter-century.
Republicans are by far the more ideologically homogenous of the two (seven in 10 are conservative, versus fewer than four in 10 Democrats who are liberal). Because Republicans were already about as religious as they could get, most of the growing gap in recent years has come from Democrats becoming more secular: The number of Democrats who say they never doubt the existence of God has dropped 11 points over the last quarter-century, to 77 percent, while the number of Republicans who have no doubt is 92 percent, versus 91 percent 25 years earlier.
That's what makes the evolution survey extraordinary: The Republican Party is achieving the seemingly impossible feat of becoming even more theological. Democrats and independents haven't moved much in their views, while Republicans took a sharp turn toward fundamentalism. "The increasing gap isn't surprising," says Alan Cooperman, my former Washington Post colleague who is now director of religion research at Pew. "What's surprising is it's the Republicans shifting, not the Democrats."
As a matter of political Darwinism, the Republicans' mutation is not likely to help the GOP's survival. As the country overall becomes racially diverse and more secular, Republicans are resolutely white and increasingly devout. If current trends persist, it will only be a couple of decades before they join the dodo and saber-toothed tiger.
But give Republicans credit for this: They don't just doubt the theory of evolution; they're out to prove it wrong. If they believed in the survival of the fittest, they'd be expanding their racial and ideological diversity. Instead, they're trying to demonstrate that devotion to God can trump the Darwinian rules of politics.
Keep them in your prayers.
Follow Dana Milbank on Twitter, @Milbank.
Washington Post Writers Group


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UWA vs. Valdosta: Round 2
After beating Valdosta State 39-28 on the road in September and claiming the first outright Gulf South Conference championship in school history, the University of West Alabama football team hoped for a high seed in the playoffs. Instead, Valdosta was given the top seed in the region and a first-round playoff bye.
The GSC rivals will face off again today.
Being forced to play again at Valdosta has the Tigers angry at what they perceive is a lack of appreciation for what they've accomplished.
"We just feel disrespected," quarterback Gary Johnston said. "It's like a slap in the face. The first time we played them, we beat them there for the first time in school history, but they're still the top seed."
Johnston sees this game as key in his program gaining the respect the Tigers feel they deserve.
"We've already done so much this year, this would be icing on the cake," Johnston said. "We're showing the whole nation that West Alabama is here to stay. We want to throw our name in there with everyone else when they talk about the top programs in Division II."
UWA coach Will Hall believes both teams will bring their best games, not only because it is the playoffs, but because both teams have something to prove.
"We had only beaten them two times in school history before this year, so we have a chance to beat them as many times this year as before in school history," Hall said. "They have the revenge factor, but we have the respect factor. We feel overlooked, like we haven't gotten enough credit for what we've done this year."
In the first game, UWA safety Otha Foster tied a school record (shared with teammate Malcolm Butler) of three interceptions in a game. Foster's teammates have high expectations not only for themselves, but for their star safety in particular.
"Our defense has been good all year," Johnston said. "Otha is a heck of a player and he can change the game any time they throw the ball, which will be a lot. With him and (GSC Defensive Player of the Year) Ridge (Wilson), they're two of the best in the nation."
Foster is not focused on setting any individual records. He just wants his Tigers to advance in the playoffs.
"I just want to try to play well," Foster said. "If I can just do my job, maybe I catch three interceptions. Maybe I don't, but I just want to play a good game."
UWA's pass defense will be very important, as Valdosta's spread offense features a potent air attack. The Tigers depend much more on the run, making controlling the clock an important goal for UWA.
"I think, obviously, we have very contrasting styles," Hall said. "They're a four-wide, throw-it-around team, we're a ground-and-pound team. It's just contrasting styles and the way we go about things. We believe in the way we do things, they believe in the way they do things. We're hoping our way of playing comes out on top."
But Hall has his team believing it deserves to be playing for the national title, and Foster and the rest of the Tigers are confident they are good enough to come away with a win today.
"They have some good receivers, but we also have some good defensive backs," Foster said. "They finished first in our region, so I guess they're supposed to be good. But we beat them before, so I think we can do it again. It'll be a challenge, but it's nothing we can't handle."